Luscious Lemon Cream Roll Cake with Lemon Glaze
An elegant dessert combining light sponge cake, zesty lemon cream filling, and bright lemon glaze. This roll cake delivers a perfect balance of delicate texture and intense citrus flavor, creating a stunning centerpiece for special occasions or refined dessert experiences.
Equipment
- Electric mixer
- Large mixing bowls
- Jelly roll pan (15x10 inch)
- Parchment paper
- Kitchen towel
- Whisk
- Spatula
- Cooling rack
- Sifter
- Piping bag (optional)
Ingredients
- Sponge Cake
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- Lemon Cream Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare Cake
- Preheat oven to 375°F
- Line jelly roll pan with parchment
- Separate egg whites and yolks
- Beat egg whites until stiff peaks form
- Gradually add sugar, beating constantly
- Fold in sifted flour, baking powder, salt
- Spread batter evenly in prepared pan
- Bake 12-15 minutes until golden
- Roll Cake
- Dust kitchen towel with powdered sugar
- Immediately turn warm cake onto towel
- Carefully roll cake with towel
- Let cool completely
- Prepare Filling
- Whip cream until stiff peaks form
- Beat cream cheese with powdered sugar
- Fold in lemon juice and zest
- Gently incorporate whipped cream
- Assemble
- Unroll cooled cake
- Spread lemon cream filling
- Carefully re-roll cake
- Chill for 1 hour
- Glaze
- Mix powdered sugar, lemon juice
- Drizzle over chilled cake
- Garnish with lemon zest
Notes
Best served same day
Refrigerate up to 3 days
Can substitute Meyer lemons for unique flavor
Freeze without glaze for up to 1 month
Refrigerate up to 3 days
Can substitute Meyer lemons for unique flavor
Freeze without glaze for up to 1 month